Description
A vibrant, flavor-packed stir-fry with juicy chicken, rainbow vegetables, and a glossy homemade teriyaki sauce served over hearty wild rice. It’s fast, nourishing, and better than takeout — ideal for weeknights or meal prep.
Ingredients
1 lb boneless skinless chicken breast (or thighs), cut into bite-sized pieces
2 tablespoons olive oil or sesame oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup sugar snap peas or snow peas
0.5 cup carrots, thinly sliced
0.25 cup green onions, chopped
0.5 cup frozen peas (optional)
3 cups cooked wild rice
0.25 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons cold water
Sesame seeds
Fresh cilantro
Red pepper flakes
Instructions
1. Rinse wild rice and cook according to package directions (usually 3 cups water to 1 cup rice). Simmer until tender, about 40–45 minutes. Fluff and set aside.
2. In a small bowl, whisk together soy sauce, honey, vinegar, sesame oil, ginger, and garlic. In another small bowl, combine cornstarch and water to form a slurry. Mix slurry into the sauce and set aside.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Sear chicken pieces for 4–5 minutes, until golden and cooked through. Transfer to a plate.
4. Add remaining oil to the pan. Stir-fry bell peppers, broccoli, carrots, and snap peas for 4–5 minutes until just tender. Stir in green onions and frozen peas at the end.
5. Return chicken to the skillet. Pour teriyaki sauce over the pan contents and toss to coat. Cook for 2–3 minutes until sauce thickens and glazes everything evenly.
6. Serve hot over bowls of wild rice. Garnish with sesame seeds, cilantro, or chili flakes if desired.
Notes
Chop everything before cooking. Stir-fries are fast and require readiness.
Use a large skillet or wok to avoid overcrowding and keep ingredients crisp.
Sauce can be made ahead and refrigerated up to 3 days for quicker prep.
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 480
- Sugar: 10g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg
Keywords: teriyaki chicken, stir-fry, healthy dinner, meal prep, wild rice